Ingredients: rice 1.5 cup, a little carrot, 2 eggs, appropriate amount of peas, a little sweet corn and 5 fresh shrimps.

Accessories: a little cooking oil and a proper amount of salt.

1, prepare the required ingredients.

2. After washing the rice, add it to the rice cooker and add a proper amount of water.

3. Turn on the power of the rice cooker, select the cooking function and press the start button.

4. Prepare other ingredients before the rice is cooked quickly: peel the carrots, wash them and dice them, remove the shells of the shrimps (don't throw away the heads of the shrimps), wash the shrimps, and dice three of them.

5. Break the eggs and put them in a bowl and stir them into egg liquid with chopsticks.

6. Pour an appropriate amount of oil into the pot, heat it, pour in the egg liquid and fry until the surface of the egg is slightly yellow.

7. Put the peas, corn and diced carrots together in the water pot and blanch for about half a minute, then remove them and rinse them with cold water for later use.

8. Use the remaining oil pan of scrambled eggs to put the shrimp head and stir fry slowly on low heat.

9. After the shrimp head is fried with red oil, use chopsticks to clip it out, and then add the shrimp to stir fry quickly.

10. Stir-fry the shrimps until they change color, then add blanched peas, corn and carrots and stir fry together.

1 1, stir-fry evenly, add warm rice, eggs and a little salt that have just been cooked and scattered, stir-fry evenly, and take out the pan.

12, finished product.